QUICHE MUFFINS

June 22, 2020
Elysia Moccia

You will always find an abundance of eggs in our refrigerator. We love them. We don’t even know what it’s like to buy a carton of just twelve. Whether it’s made one of the many ways for breakfast, hard boiled for salads or sandwiches at lunch, or fried on a burger at dinner, we use them frequently. One of the ways we tend to make them regularly at our house is by making them ahead of time for easy, travel-friendly breakfasts or lunches. This quiche muffin is a classic for us. I can quickly heat them up in the morning for my hungry toddler, or my husband packs them in his lunch to eat when he gets to work. I love that they freeze well and many types of ingredients could be added depending on what you have on hand.

Here, I love the combination of sausage, roasted red pepper, spinach and goat cheese. It’s a great balance of flavors for any time of day, and goat cheese – so delicious. They’re also a great option for a weekend brunch or to serve at a wedding or baby shower, along with a simple salad for a complete meal. I even just made a batch that I froze and packed with some prepared meals to give to my brother and sister in law to help welcome our new niece. Gotta feed those tired parents, and anything handheld is an automatic win with a newborn in your arms.

These are just so easy and flexible, I know you guys will love them as much as we do.

QUICHE MUFFINS
Makes about 24 muffins

2 sheets pie crust
3/4 cup cooked ground breakfast sausage
3/4 cup roasted red pepper, chopped
3/4 cup frozen spinach, thawed, drained, and chopped
7 large eggs
1 cup half and half (or whole milk)
1 teaspoon salt
3/4 teaspoon black pepper
1 cup goat cheese crumbles
1 tablespoon chives, minced
1/4 teaspoon smoked paprika (optional)

Preheat oven to 375 degrees.

Gently roll pie crust flat with a rolling pin, just stretching slightly. Use a four inch round cookie cutter to cut circles. Fold together remaining pie crust, roll flat, and continue to cut circles until all pie crust dough has been used. Press pie crusts into greased muffin tin. Use a fork to poke holes in the bottom and sides of pastry circles. Bake 5-7 minutes, just until dough sets slightly but hasn’t browned.

Combine breakfast sausage, roasted red pepper, spinach, and goat cheese. In a separate mixing bowl, whisk eggs, half and half, salt, and pepper until well combined and the mixture has formed little bubbles. When you think you’ve whisked enough, whisk a little more. The extra air you create will result in a really light quiche.

Pour egg mixture into the bowl with other ingredients and fold together until well combined. Using a ladle or large spoon, evenly portion egg mixture into muffin tins until each pastry cup is filled just shy of the top. Top each cup with a sprinkle of chives and smoked paprika (for a little extra color!).

Bake approximately 40-50 minutes, or until egg sets all the way through but still has a little wiggle. Let cool 5-10 minutes.

If freezing for a make ahead meal, place quiches spaced apart on a baking sheet. Once frozen, store in an air tight container. Reheat in microwave for approximately 2 minutes, or in 325 degree oven for approximately 20-30 minutes.

QUICHE MUFFINS
 
Author:
Ingredients
  • 2 sheets pie crust
  • ¾ cup cooked ground breakfast sausage
  • ¾ cup roasted red pepper, chopped
  • ¾ cup frozen spinach, thawed, drained, and chopped
  • 7 large eggs
  • 1 cup half and half (or whole milk)
  • 1 teaspoon salt
  • ¾ teaspoon black pepper
  • 1 cup goat cheese crumbles
  • 1 tablespoon chives, minced
  • ¼ teaspoon smoked paprika (optional)
Instructions
  1. Preheat oven to 375 degrees.
  2. Gently roll pie crust flat with a rolling pin, just stretching slightly. Use a four inch round cookie cutter to cut circles. Fold together remaining pie crust, roll flat, and continue to cut circles until all pie crust dough has been used. Press pie crusts into greased muffin tin. Use a fork to poke holes in the bottom and sides of pastry circles. Bake 5-7 minutes, just until dough sets slightly but hasn’t browned.
  3. Combine breakfast sausage, roasted red pepper, spinach, and goat cheese. In a separate mixing bowl, whisk eggs, half and half, salt, and pepper until well combined and the mixture has formed little bubbles. When you think you’ve whisked enough, whisk a little more. The extra air you create will result in a really light quiche.
  4. Pour egg mixture into the bowl with other ingredients and fold together until well combined. Using a ladle or large spoon, evenly portion egg mixture into muffin tins until each pastry cup is filled just shy of the top. Top each cup with a sprinkle of chives and smoked paprika (for a little extra color!).
  5. Bake approximately 40-50 minutes, or until egg sets all the way through but still has a little wiggle. Let cool 5-10 minutes.
  6. If freezing for a make ahead meal, place quiches spaced apart on a baking sheet. Once frozen, store in an air tight container. Reheat in microwave for approximately 2 minutes, or in 325 degree oven for approximately 20-30 minutes.

 

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You will always find an abundance of eggs in our refrigerator. We love them. We don’t even know what it’s like to buy a carton of just twelve. Whether it’s made one of the many ways for breakfast, hard boiled for salads or sandwiches at lunch, or fried on a burger at dinner,

READ MORE

SWEET POTATO SALAD

June 15, 2020
Rachel Schultz

When I am meal planning, any dish that has lots of fresh ingredients has to be made during the beginning of the week. If we’re having a salad, it’s probably Monday. And if I want a salad on Friday, that is just too bad for me. So something like this sweet potato salad is perfect because I love that all the ingredients keep well throughout the week leading up to grocery day. (I’m looking at you avocado, basil, and bananas.) This is a nutritious salad type meal you can still make on the furthest day from when you got groceries or produce.

To make it an entree, I make it with some chicken breasts marinated in some kind of balsamic dressing and then grilled.

I love the unique ingredient mix too. Lemon juice is maybe unexpected but once you taste the whole combination you’re like wow this is good. It is not like anything else in our weeknight dinner rotation AND I LIKE VARIETY.

SWEET POTATO SALAD
Serves six

4 sweet potatoes, peeled and cubed
4 tablespoons olive oil, divided
1/2 teaspoon salt, divided
3/4 teaspoon pepper, divided
30 ounces chickpeas
15 ounces black beans
1/2 cup red onion, diced
1/4 cup lemon juice
1 teaspoon garlic powder
1/4 cup chopped parsley
1/4 teaspoon red pepper flake
3 tablespoons sesame seeds

Preheat oven to 400 degrees.

Drizzle sweet potato with 1 tablespoon olive oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange on a lined baking sheet and roast 30 minutes.

Toss together roasted sweet potatoes with chickpeas, black beans, red onion, lemon juice, garlic powder, parsley, 1/4 teaspoon salt, 1/2 teaspoon pepper, red pepper flake, and sesame seeds.

SWEET POTATO SALAD
 
Author:
Ingredients
  • 4 sweet potatoes, peeled and cubed
  • 4 tablespoons olive oil, divided
  • ½ teaspoon salt, divided
  • ¾ teaspoon pepper, divided
  • 30 ounces chickpeas
  • 15 ounces black beans
  • ½ cup red onion, diced
  • ¼ cup lemon juice
  • 1 teaspoon garlic powder
  • ¼ cup chopped parsley
  • ¼ teaspoon red pepper flake
  • 3 tablespoons sesame seeds
Instructions
  1. Preheat oven to 400 degrees.
  2. Drizzle sweet potato with 1 tablespoon olive oil and season with ¼ teaspoon salt and ¼ teaspoon pepper. Arrange on a lined baking sheet and roast 30 minutes.
  3. Toss together roasted sweet potatoes with chickpeas, black beans, red onion, lemon juice, garlic powder, parsley, ¼ teaspoon salt, ½ teaspoon pepper, red pepper flake, and sesame seeds.

Adapted from Elemental Custard

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE

When I am meal planning, any dish that has lots of fresh ingredients has to be made during the beginning of the week. If we’re having a salad, it’s probably Monday. And if I want a salad on Friday, that is just too bad for me. So something like this sweet potato salad is perfect because I love that all the ingredients keep well throughout the week leading up to grocery day.

READ MORE

Coffee Filter Butterflies Craft

June 8, 2020
Rachel Schultz

This craft is easier than it maybe first seems and produces really pretty paper butterflies. One thing about doing art with kids that is intended for decoration, (or that you would like to just as a by-product be decoration) is providing them with a color palette. In my ideal, everything in the house is pretty, so I like the kid crafts I make to be genuinely beautiful too. One way of the best ways to do that is harness a concept of certain hues that will all look good together. One of my favorites and the easiest is maybe shades of blue or blue and green. Or a pastel palette. And I do love a classic rainbow scheme or craft. (As for combinations I avoid, lime green is one of my least favorite colors, but I feel like any other color can look good with the right palette of other colors. I like orange, especially a creamsicle, but putting bright orange with lime green is one of my least faves and VERY common in kid stuff.)

I really liked coffee filters as an art material so this has prompted an immediate desire to brainstorm other ways to use them for crafts. Kind of like a possible less expensive tissue paper? Would have to price check but I think it is. Especially how with the below method you can make  any color you’d like readily!

And this is a great celebration of summer craft because one step is easiest when you have some nice bright sunshine for your papers to dry in! And a real butterfly may float by while you’re making them.

MATERIALS

  1. two coffee filters
  2. tape
  3. markers
  4. spray water bottle
  5. scrap of cardboard
  6. pipe cleaner

INSTRUCTIONS

  1. Tape coffee filters to a table. (You may want a bleed sheet underneath). Color on coffee filters with regular kid markers. Shapes, a design – anything works.
  2. Place colored coffee filters onto a scrap of cardboard (perhaps outside) and spray with water until all of coffee filter is wet.
  3. Place coffee filters in sun to dry.
  4. Fold coffee filters like an accordion (separately).
  5. Twist pipe cleaner around center of accordions to connect them. Fan out paper. Adjust pipe cleaner to look like antennae.

In my experience, kids thought these were really exciting and special and the way they came together at the end was fun reveal.

You may also like this painted binoculars craft, how to actually do some art with children, and favorite kid art supplies that make it easy.

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE

This craft is easier than it maybe first seems and produces really pretty paper butterflies. One thing about doing art with kids that is intended for decoration, (or that you would like to just as a by-product be decoration) is providing them with a color palette. In my ideal, everything in the house is pretty,

READ MORE

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